Index ::: [ Recipe ] [ Breakfast ]
The Breakfast Skillet with Roasted Potatoes and Eggs
2 servings

[ INGREDIENTS ]

Yukon Gold Potatoes
Extra-Virgin Olive Oil
Salt
Black Pepper
Onion
Garlic
Sweet Smoked Paprika
Diced Tomatoes
Eggs
Chives

[ INSTRUCTIONS ]

1. Preheat the oven to 475 F or 250 C.
2. Cut :
   
   2 Yukon Gold Potatoes;
   into 1/2 inch thick cubes.
3. Add the potatoes into a large bowl.
4. Pour :
   
   Extra-Virgin Olive Oil, to Taste;
   on to the cut potatoes.
5. Season with :
   
   Salt, to Taste;
   Black Pepper, to Taste;
   and toss together until well combined.
6. Place the potatoes on baking tray lined with parchment paper and into a preheated oven.
7. Bake for 20 minutes or to desired crispness.
8. While the potatoes are roasting, heat a large fry pan or skillet on medium heat.
9. Add :
   
   2 Tablespoon Extra-Virgin Olive Oil;.
10. Add :
    
    1/2 Onion, Diced;
    3 Garlic Cloves, Minced;
    and mix with the oil.
11. Cook for 3 minutes then add :
    
    1/2 Teaspoon Sweet Smoked Paprika;
    and mix it all together.
12. Add :
    
    1 Can ( 15 Ounce ) Diced Tomatoes;.
13. Season with :
    
    Salt, to Taste;
    Black Pepper, to Taste;
    and mix it all together.
14. Lower the fire to a low heat and simmer.
15. Remove the potatoes from the oven and transfer them to the pan with the tomatoes, mix it all together until well combined.
16. Crack in :
    
    3 Eggs;
    and place a lid on the pan.
17. After 4 minutes remove the lid and cook for an additional 1 - 2 minutes or until the eggs are cooked to your taste.
18. Remove from the heat, season the eggs with :
    
    Salt, to Taste;
    Black Pepper, to Taste;.
19. Garnish with :
    
    Fresh Chives, to Taste;.
20. Enjoy.

::: View the original recipe for The Breakfast Skillet with Roasted Potatoes and Eggs at spainonafork.com